Josh McGinnis
San Diego,CA
Summary
Dynamic culinary leader with a proven track record at Hyatt Regency Mission Bay, recognized as Leader of the Year. Expert in sustainable sourcing and event coordination, driving profitability through innovative menu development. Adept at team leadership and problem-solving, consistently enhancing guest experiences and operational efficiency in high-pressure environments.
Overview
25
25
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
Hyatt Regency Mission Bay
San Diego, California
11.2024 - Current
- Achieved Leader of the Year award within first year of service.
- Implemented innovative Banquet Menus to enhance seasonality and profitability.
- Coordinated monthly Chef Tastings featuring local wines and new menu items for Globalist-level members.
- Oversaw daily operations for three outlets, banquet and catering services, and seasonal events at 450-room resort hotel.
Chef
Sodexo Live! / San Diego Convention Center
01.2022 - 11.2024
- Built and cost custom menus for groups from 12 to 15,000, emphasizing sustainability and scalable execution.
- Managed a department of 50 team members, ensuring quality control and adherence to client expectations.
- Executed multiple catering menus daily across various locations.
- Troubleshot customer relations issues, addressing client needs and staffing challenges.
- Conducted interviews and hired staff with a focus on retention and training initiatives.
- Integrated safety practices into daily staffing meetings.
Chef / Catering
SDSU / Aztec Shops
01.2018 - 01.2022
- Executed menu planning, costing, and execution for all catering events on and off-site.
- Developed menus for high-profile fundraisers and private multi-course dinners.
- Coordinated multiple action stations for large-scale events, serving up to 4,000 guests.
- Led strategic decision-making and development across multiple properties.
- Trained and mentored chefs, cooks, and stewards to enhance unit-level performance.
- Designed and implemented recipes with detailed tracking and costing at scale.
- Managed compliance with HAACP, Ecosure, ServSafe standards, ensuring safety and sanitation.
Culinary Director / R & D Chef
Chino Latino Inc / The Mission Restaurant Group
01.2014 - 01.2018
- Implemented training programs to improve team performance and enhance culinary skills across departments.
- Established quality control measures to ensure consistency in food presentation and taste.
- Oversaw inventory management to minimize waste and optimize supply chain processes.
- Collaborated with marketing to create promotional materials highlighting new menu items and seasonal offerings.
- Facilitated weekly team meetings to address operational challenges and strategize solutions.
Account Manager
L.A. and S.F. Specialty Produce
San Diego, USA
01.2007 - 01.2014
- Trained and mentored junior Account Managers to elevate team performance and client service.
- Collaborated with local farms to source sustainable, hyper-local products for high-end restaurants.
Chef de Cuisine
Island Prime & C-Level Lounge
San Diego, USA
01.2005 - 01.2007
- Designed and executed seasonal menus that reflected local flavors and culinary trends.
- Supervised daily kitchen operations, ensuring a high standard of food quality and presentation.
- Trained kitchen staff on food safety protocols and best cooking practices to maintain health standards.
- Collaborated with suppliers to source fresh, high-quality ingredients while negotiating favorable terms.
General Manager and Executive Chef
Prego Ristorante
San Diego, USA
01.2001 - 01.2005
- Managed front and back of house operations for 300-seat Tuscan-style Italian restaurant.
- Trained annually in Italy alongside regional chefs to enhance culinary skills.
- Implemented innovative bar program, monthly cooking classes, and wine tasting events.
Education
Mesa College
San Diego, CACIA at Greystone
St Helena, CACity College
San Diego, CASkills
- Sustainable sourcing
- Event coordination
- Team leadership
- Problem solving
- Communication skills
- Strategic thinking
- Menu development
- Banquet and catering management
- Food cost analysis
- Food safety and sanitation
- Team collaboration
Notable Clients
- Cheap Trick
- ZZ Top
- John Mayer
- Lauren Hill
- Smashing Pumpkins
- Lil Yachty
- Jack White
- Raconteurs
- Billie Eilish
- Carrie Underwood
- Kevin Hart
- Dua Lipa
- Stone Temple Pilots
- Logic
- J Balvin
- The Who
- Lizzo
- Hozier
- Vampire Weekend
- Greta Van Fleet
- Godsmack
- Lana Del Rey
Languages
- English
- Spanish
Awards And Accolades
- Leader Of The Year Award, 2025
- Culinary Innovation Award, 2024
- San Diego Reader
- San Diego Magazine
- Los Angeles Times
- Westways Magazine
- Slammed Magazine
- KNSD
- KUSI
- FOX
- NBC
Community Leadership
- Great Chefs of San Diego
- National Kidney Foundation
- American Liver Foundation
- Chefs Celebration San Diego
- San Diego YMCA
- Mama's Kitchen
- Slow Food San Diego
Languages
English
Native/ Bilingual
Spanish
Professional
Certification
Servesafe Managers Certification
Accomplishments
Culinary Innovation Award 2024
Affiliations
Mama's Kitchen
Timeline
Executive Sous Chef
Hyatt Regency Mission Bay
11.2024 - Current
Chef
Sodexo Live! / San Diego Convention Center
01.2022 - 11.2024
Chef / Catering
SDSU / Aztec Shops
01.2018 - 01.2022
Culinary Director / R & D Chef
Chino Latino Inc / The Mission Restaurant Group
01.2014 - 01.2018
Account Manager
L.A. and S.F. Specialty Produce
01.2007 - 01.2014
Chef de Cuisine
Island Prime & C-Level Lounge
01.2005 - 01.2007
General Manager and Executive Chef
Prego Ristorante
01.2001 - 01.2005
Mesa College
CIA at Greystone
City College